|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
EHS observed no certified food protection manager onsite.
-1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
EHS observed glazed hams held in walk in cooler with date marks beyond 7 days. Items were dated with use by dates of September 04 and 09 which is beyond 7 days. EHS observed procedures for glazed ham stating that once hams are glazed they receive a 4 day sticker, if not sold by the 5th day they are sliced and portioned and given an additional 7 days for a total of 12 days. EHS observed packaged portions of ham in prep unit that had been given these additional 7 days, however PIC could not be certain on what day each of the hams were cooked as they use multiple hams for these bags. EHS observed items such as broccoli salad and ham salad were given additional days beyond the allowed 7 days.
CDI- PIC voluntary discarded of all portioned ham and turkey in prep unit. PIC voluntarily discarded of all products containing the ham or turkey as PIC could not definitively say whether they had been held for more than 7 days. PIC voluntarily discarded 8 hams packs, 1 turkey portion, 5 pot pies, and two portions or pre made sandwiches and all prepared “salads” containing ham. EHS allowed PIC to change dates on glazed hams in walk in cooler as they were present during prep of these items. PIC understands that the items must be used/sold within a total of 7 days or it must be discarded.
**3 DAY VR** |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
EHS observed back door propped open during inspection.
-0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
EHS observed wiping cloth stored in sanitizer at 10ppm.
-0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a broken glass door and handle for walk-in cooler (now being utilized as dry storage) behind the front counter.
**REPEAT** -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several broken tiles in near the handsink in the hallway to the back kitchen. Observed FRP board in disrepair, exposing the interior wall, board seems to have been damaged by water during cleaning.
**REPEAT** -1- |